Dal Chingri (Bengali Style Channa Dal and Prawns)
Dal Chingri, a beautiful fusion of tender prawns, creamy channa dal (Bengal gram lentils), and aromatic spices, is a unique Bengali dish that brings together the wholesome goodness of lentils with the delicate flavors of prawns. This dish, though an unusual pairing at first glance, is a comforting and satisfying combination that is both flavorful and nutritionally balanced. Whether you’re seeking a special dish for a festive occasion or a fulfilling everyday meal, Dal Chingri is sure to become a favorite in your kitchen. Served best with hot steamed rice, this dish offers a complete meal, blending the richness of protein from prawns and lentils with the depth of flavors from the aromatic spices.
Dal Chingri (Bengali Style Channa Dal and Prawns)
Cuisine: Bengali
Course: Lunch
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns | 250 grams |
| Chana dal (Bengal Gram Dal) | 1 cup |
| Carrot (Gajjar) | 1, diced |
| Cauliflower (Gobi) | 1/2 cup, cut into small florets |
| Tomato | 1, finely chopped |
| Fresh coconut | 2 tablespoons, chopped |
| Coconut milk | 3/4 cup |
| Garam masala powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Mustard oil | 1 tablespoon |
| Ghee | 1 teaspoon |
| Salt | To taste |
For the Tempering
| Ingredient | Quantity |
|---|---|
| Bay leaves (Tej Patta) | 2 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 |
| Cardamom pods/seeds (Elaichi) | 2 |
| Dry red chillies | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A generous pinch |
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Instructions
-
Cook the Chana Dal
Start by washing the chana dal thoroughly. In a pressure cooker, add the dal, 2 cups of water, salt, and turmeric powder. Close the lid and cook on medium heat. Once you hear the first whistle, reduce the heat and let it simmer for about 8 minutes. After this, let the steam escape naturally and set the cooked dal aside. -
Blanch the Vegetables
In a separate saucepan, bring 4-5 cups of water to a boil. Add a pinch of salt and then drop in the diced carrot and cauliflower florets. Boil for 2 minutes and then turn off the heat. Cover the saucepan and let the vegetables sit for 5 minutes. Drain the water and keep the vegetables aside. -
Cook the Prawns
Heat the mustard oil in a heavy-bottomed pan. Once the oil is hot, add the prawns and sauté them until they turn pink and slightly crispy around the edges. Remove the prawns from the pan and set them aside. -
Prepare the Tempering
In the same pan, add the bay leaves, cinnamon stick, cloves, cardamom pods, dry red chillies, cumin seeds, and a pinch of asafoetida (hing). Stir-fry the spices for a minute until they release a fragrant aroma. Next, add the chopped fresh coconut and sauté until it turns light brown. -
Combine the Vegetables and Spices
Add the chopped tomato to the pan and cook it down for about 2-3 minutes until it softens. Follow with the steamed carrots and cauliflower. Stir the mixture gently, and then season with salt, sugar, and red chilli powder. Continue sautéing until the oil starts separating from the vegetables and spices, about 5-6 minutes. -
Add the Dal and Prawns
Add the cooked chana dal to the vegetable and spice mixture, followed by a small amount of water if needed to adjust the consistency. Bring everything to a boil. Once it begins to simmer, add the fried prawns, and stir in the coconut milk. Let the dish simmer for an additional 5 minutes to allow the flavors to blend together. -
Final Touches
Sprinkle garam masala powder over the dish and mix gently. Add the green chillies for a touch of heat, then turn off the heat and cover the pan. Let the Dal Chingri sit for about 10 minutes to allow the flavors to meld together. -
Serve
Serve this delicious Dal Chingri hot, paired with steamed basmati rice. The rich and creamy curry, combined with the tender prawns and the hearty lentils, makes for a satisfying and complete meal.
Tips & Variations
- If you like your curry a bit spicier, increase the amount of red chilli powder or green chillies.
- The vegetables can be varied based on what’s in season or what you prefer—green beans, peas, or even pumpkin could work beautifully in this dish.
- You can also prepare this dish with a touch of fresh coriander leaves for an added burst of freshness just before serving.
- If you don’t have mustard oil, you can substitute it with vegetable oil, but the mustard oil gives this dish its authentic Bengali flavor.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 28g |
| Carbohydrates | 40g |
| Fiber | 10g |
| Fat | 15g |
| Saturated Fat | 5g |
| Cholesterol | 120mg |
| Sodium | 600mg |
| Potassium | 550mg |
Dal Chingri is a heartwarming and comforting Bengali delicacy that’s full of flavor, protein, and healthy ingredients. The pairing of lentils and prawns, with the fragrance of spices and coconut, will surely transport you to the streets of Bengal with every bite. Whether for a special occasion or a family dinner, this dish is as delightful to make as it is to eat.
